Here’s a delicious Crab Rangoon Egg Rolls recipe—crispy, golden, and filled with a creamy, savory crab mixture.
Ingredients (makes 8–10 egg rolls)
For the Filling:
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4 oz (115g) cream cheese, softened
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4 oz (115g) canned or imitation crab meat, finely chopped
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2 green onions, finely chopped
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1 clove garlic, minced
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1/2 teaspoon soy sauce
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1/4 teaspoon sesame oil (optional)
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Salt and pepper, to taste
For the Egg Rolls:
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8–10 egg roll wrappers
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1–2 tablespoons water (for sealing)
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Vegetable oil, for frying
For Dipping Sauce (optional):
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Sweet chili sauce or soy sauce
Instructions
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Prepare the filling:
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In a bowl, mix cream cheese, crab, green onions, garlic, soy sauce, sesame oil, salt, and pepper until smooth.
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Assemble the egg rolls:
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Place 1–2 tablespoons of filling near one corner of an egg roll wrapper.
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Fold the corner over the filling, fold in the sides, and roll tightly toward the opposite corner.
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Seal the edge with a little water.
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Fry the egg rolls:
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Heat about 1–2 inches of vegetable oil in a skillet or deep fryer to 350°F (175°C).
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Fry egg rolls 2–3 minutes per side, until golden brown and crispy.
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Drain on paper towels.
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Serve:
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Serve warm with sweet chili sauce or soy sauce for dipping.
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✅ Tips:
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For a lighter version, bake egg rolls at 400°F (200°C) for 15–20 minutes, flipping halfway.
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You can add a small amount of shredded carrot for extra texture and color.
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Make sure the filling is not too watery, or the wrappers may tear during frying.
I can also give you a baked or stovetop “pan-fried” version that’s quicker and uses less oil. Do you want that version?
